Determination of the peroxide value of edible oils by FTIR spectroscopy using polyethylene films

Yu, Xiuzhu; Li, Qinghua; Sun, Daijun; Dong, Xiaobin; Wang, Tong

doi:10.1039/c4ay02718c

Cited by 21 publications

(7 citation statements)

References 25 publications

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“…Xu et al. [ 14 ] also established a PV model with an excellent R value of 0.9998 via FTIR. In the present study, changes from initial to terminal absorbance (i.e., absorbance of samples with PVs near 10 meq kg −1 or AVs near 0.6 mg g −1 ) can be used to calculate shelf life on the basis of the prediction models at various reaction kinetics for the four characteristic absorption peaks in Table 5.…”

Section: Resultsmentioning

confidence: 99%

“…FTIR is an accessible and powerful technique for oil oxidation analysis by providing qualitative and quantitative analysis of quality indices according to absorbance changes in their characteristic absorption peaks. [ 14–16 ] Shang et al. [ 17 ] have successfully determined absorbance changes of –OH bonds in hydroperoxides to develop peroxides values (PVs) quantification model using FTIR technique.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Wang

Chen

Jing

et al. 2020

Euro J Lipid Sci & Tech

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Edible oils are studied to analyze their reaction kinetics during oxidation and predict shelf life at ambient temperature. Rapeseed oil (RO), soybean oil (SO), linseed oil (LO), and peanut oil (PO) are detected via Fourier transform infrared spectroscopy with a mesh cell as spectral acquisition accessory. The reaction kinetics of ROOH bonds, C═O bonds, trans double bonds (TDBs), and carbon chain skeletons (CCSs) are determined by absorbance changes in their characteristic absorption peaks. Prediction models for shelf life based on various characteristic absorption peaks are converted via the reaction kinetics equations of the oils. Results show that first-order reaction kinetics are used to describe absorbance changes of ROOH bonds in PO, SO, and LO, while zero-order reaction kinetics are used to describe the absorbance changes in RO. Both C═O bonds and CCS absorbance changes in the four oils satisfy first-order reaction kinetics. TDBs absorbance changes in PO, SO, and LO are in accordance with zero-order reaction kinetics. The regression equations of reaction kinetics exhibit good fitting degree (coefficient of determination, R 2 > 0.9000) and statistical significance (p < 0.001), indicating that the proposed method can be used to analyze the reaction kinetics of oil oxidation and predict shelf life. Practical Applications: The reaction kinetics of RO, SO, LO, and PO are studied at ambient temperature and the shelf life is predicted by using FTIR spectroscopy based on the absorbance changes of ROOH bonds, C═O bonds, TDB bonds, and CCS in the oils. The shelf life of edible oils can be more effectively predicted in this case and provide a practical reference for food industries. Furthermore, the proposed technique is rapid, green, and accurate, and allows real-time characterization of absorbance changes in various characteristic absorption peaks, which corresponded to different oxidation products. By this method, it is possible to reflect real-time information for different quality indices (such as peroxides and acid values) of oil oxidation simultaneously, and unnecessary to measure these indices directly one by one, saving manpower and material resources. Therefore, FTIR spectroscopy is convenient for the rapid evaluation of oxidation stability and shelf life of edible oils under ambient temperature.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Wang

Chen

Jing

et al. 2020

Euro J Lipid Sci & Tech

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“…FTIR has been shown effective on a variety of individual edible oil types including corn oil [ 8 , 9 , 10 ], coconut oil [ 11 ], palm oil [ 12 ], red fruit oil [ 13 ], walnut oil [ 14 ], vegetable oils [ 15 , 16 ], soybean oil [ 17 , 18 , 19 , 20 ], rapeseed/canola oil [ 17 , 18 , 19 , 20 ], sunflower oil [ 8 , 9 , 10 , 17 , 18 , 19 , 20 ], and olive oil [ 9 , 10 , 18 , 21 , 22 ]. Sample preparation techniques, when combined with FTIR analysis, have been shown to improve prediction models [ 23 ]. Furthermore, FTIR has been previously used in thermal aging trials [ 12 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Improving Prediction of Peroxide Value of Edible Oils Using Regularized Regression Models

et al. 2021

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We present four unique prediction techniques, combined with multiple data pre-processing methods, utilizing a wide range of both oil types and oil peroxide values (PV) as well as incorporating natural aging for peroxide creation. Samples were PV assayed using a standard starch titration method, AOCS Method Cd 8-53, and used as a verified reference method for PV determination. Near-infrared (NIR) spectra were collected from each sample in two unique optical pathlengths (OPLs), 2 and 24 mm, then fused into a third distinct set. All three sets were used in partial least squares (PLS) regression, ridge regression, LASSO regression, and elastic net regression model calculation. While no individual regression model was established as the best, global models for each regression type and pre-processing method show good agreement between all regression types when performed in their optimal scenarios. Furthermore, small spectral window size boxcar averaging shows prediction accuracy improvements for edible oil PVs. Best-performing models for each regression type are: PLS regression, 25 point boxcar window fused OPL spectral information RMSEP = 2.50; ridge regression, 5 point boxcar window, 24 mm OPL, RMSEP = 2.20; LASSO raw spectral information, 24 mm OPL, RMSEP = 1.80; and elastic net, 10 point boxcar window, 24 mm OPL, RMSEP = 1.91. The results show promising advancements in the development of a full global model for PV determination of edible oils.

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“…A number of works have been reported on the effects of antioxidants and FFA separately, specifically on the oxidative stability of edible oils during processing and storage. However, most of the previous research studies involved only experimental works, and the analyses of oils degradation were carried out either conventionally by peroxide value and acid number (Yu et al, 2015), or by analytical means such as Fourier transform infrared (FTIR) spectrometry (Yu et al, 2015;Xu et al, 2016;Tena et al, 2017;Cozzolino, 2015), gas chromatography (Hayward et al, 2014) or mass spectrometry (Bataglion et al, 2014;Cabral et al, 2013), where the available information is insufficient in determining the main physical parameters in affecting the oil oxidation and stability. The literature also reveals that up to the present date, there are limited reports regarding the experimental or theoretical studies that have been carried out on the performance of antioxidants in inhibiting the autoxidation of palm oil in the presence of different compositions of fatty acid.…”

Section: Introductionmentioning

confidence: 99%

THEORETICAL APPROACH OF DFT B3LYP/6-31G (d, p) ON EVALUATING THE PERFORMANCE OF tert-BUTYLHYDROQUINONE AND FREE FATTY ACIDS IN INHIBITING THE OXIDATION OF PALM OLEIN

Ali¹

2019

JOPR

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The effects of adding palmitic acid (PA) and linoleic acid (LA) on the performance of tert-Butylhydroquinone (TBHQ), in inhibiting the autoxidation of palm olein was studied. These fatty acids were employed to test their effectiveness on antioxidant performance, experimentally and theoretically. In experimental studies, palm olein added with fatty acids at four different concentrations in the presence or in the absence of TBHQ were heated in the oven at 60°C for 15 days and collected after 0, 1, 3, 6, 10 and 15 days for peroxide values analysis. In the theoretical study, a quantum mechanical at the theoretical level of DFT B3LYP/ 6-31G (d,p) was used in optimising the molecular structures of single species and complexes, and then tested for physical parameters (dipole moment, stabilisation energy, and bond indexes). It was found in the presence of TBHQ, synergistic behaviour was found between fatty acid and antioxidants. The addition of PA, which is the same as the main component of palm olein, significantly decreased oxidation and peroxide formation, thus gave less effect to the degradation of triacylglycerides. Based on the theoretical calculations, the interaction energy is shown as the major contributor to the performance of the antioxidant.

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Determination of the peroxide value of edible oils by FTIR spectroscopy using polyethylene films

Abstract: A new technique was developed to facilitate the mid-FTIR transmission analysis of viscous edible oils using disposable polyethylene (PE) films as a sample support for the determination of the peroxide value (PV) of the oils.

Cited by 21 publications

References 25 publications

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Improving Prediction of Peroxide Value of Edible Oils Using Regularized Regression Models

THEORETICAL APPROACH OF DFT B3LYP/6-31G (d, p) ON EVALUATING THE PERFORMANCE OF tert-BUTYLHYDROQUINONE AND FREE FATTY ACIDS IN INHIBITING THE OXIDATION OF PALM OLEIN

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